Are you ready for another one of my crazy, funky salads? Strawberry Rhubarb Salad is here!
Before you click away, hear me out…
I have not always been a big fan of rhubarb. It’s usually put into pies that are incredibly sweet. Lacking chocolate – not really my dessert of choice.
However, on its own (without the usual mountain of sugar) rhubarb can be quite tangy. I’d never eaten it raw before I saw this recipe, so I was immediately intrigued.
Since it has the texture of celery, I figured why not? Here it is paired with its old friend the strawberry but with very little sugar and a bit of citrus kick.
Unless you’re allergic, I implore you – do not to skip the hazelnuts. They are SO good!
Here’s what you need:
Rhubarb, Strawberries, Fresh Mint, Lemon, Orange Juice, Sugar, and Hazelnuts.
Note: This recipe is very easy to expand or contract for the exact number of servings you need. Sadly, Strawberry Rhubarb Salad not very good leftover (limp city) so I would make only as much as you plan to eat in one sitting. The amounts listed here are for 2 very generous servings.
Since the rhubarb is raw in this salad, it needs about 30 minutes to marinate.
Thinly slice 2 or 3 slender stalks of rhubarb into small pieces, about ¾ cup. Place the rhubarb in a medium bowl and add 1 Tablespoon sugar, and 1 Tablespoon orange juice.
Add the juice of half a lemon and stir to combine. Let the rhubarb rest and marinate at room temperature for 30 minutes.
This helps the rhubarb release its own juices and make a bit of dressing for the salad.
When you are ready to serve, slice 1 pound of strawberries (I used about 1 pint) and add them to the rhubarb.
Chop or tear up 2-3 Tablespoons of fresh mint leaves and roughly chop 1/4 cup of roasted hazelnuts.
(I got my roasted hazelnuts on my last Trader Joe’s run.)
Add the mint and nuts to the bowl and stir gently to combine.
This can be served slightly chilled or at room temperature.
I hope you’re curious enough to try Strawberry Rhubarb Salad.
It really is funky in a good way.
It’s got zing!
Oh, and act quickly! Rhubarb season doesn’t last very long. Once the warm weather arrives (everywhere but Florida, where it’s always too warm for rhubarb), it will be gone until next spring!
Here’s the recipe – Adapted from Bon Appétit Magazine
PS. If you’ve gotten this far and still can’t deal with the idea of rhubarb, I see no reason why you couldn’t make this with a stalk or two of celery instead. No need to marinate the celery and it’s always in season.